Brioche Tea Sandwiches

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These simple tea sandwiches offer a variety of colour, taste and texture when presented together.

Makes an assortment of tea sandwiches (16 to 24 sandwiches).

Preparation time:
Cooking time:
Yield: 16-24

Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.

Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.

Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.

Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.